Apple Cinnamon Roll Casserole
This baked casserole combines sweet, caramelized apples and warm cinnamon with soft, crescent roll dough, creating a gooey, layered dish with a crispy top. The apples cook down to a tender, caramelized consistency, while the rolls absorb the flavors, resulting in a rich, comforting breakfast with a golden-brown crust.
Equipment
- Baking dish
- Mixing bowls
Ingredients
- 1 cup brown sugar light or dark
- 3 tablespoons unsalted butter melted
- 4 large apples peeled and sliced
- 1 teaspoon ground cinnamon
- 1 can crescent roll dough 8 large rolls
- 1 tablespoon cornstarch optional, for thickening
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your baking dish for easy cleanup.
- In a mixing bowl, toss sliced apples with ground cinnamon until evenly coated. Set aside to let the flavors meld.
- In another bowl, combine the brown sugar and melted butter to create a caramel sauce-like mixture. This will add richness and sweetness to the apples and rolls.
- Spread the cinnamon-coated apples into the bottom of your prepared baking dish, creating an even layer. Pour half of the butter and sugar mixture over the apples.
- Unroll the crescent roll dough and arrange the large rolls in a single layer over the apples, slightly overlapping or fitting as needed to cover the surface.
- Pour the remaining butter and sugar mixture evenly over the dough layer. If you like a thicker apple filling, sprinkle with a teaspoon of cornstarch to help thicken the juices as it bakes.
- Bake the casserole in the preheated oven for about 35 minutes, or until the top is golden brown and bubbly around the edges.
- Once baked, let your casserole rest for a few minutes to allow the caramel to set slightly—this makes serving easier and prevents too much gooeyness.
- Slice and serve warm, optionally adding a drizzle of cream, a dusting of powdered sugar, or a dollop of vanilla ice cream for extra indulgence.
